Flavorful Garlic Shrimp Mofongo Recipe Easy Authentic Boricua Dinner

Name: Flavorful Garlic Shrimp Mofongo Recipe Easy Authentic Boricua Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Puerto Rican
Ingredients: 4 large green plantains; 6-8 garlic cloves, peeled; ½ cup pork cracklings (chicharrón), chopped; 1 lb (450g) large shrimp, peeled and deveined; 4 tbsp (60g) unsalted butter; 2 tbsp olive oil; ⅓ cup (80ml) chicken broth; Salt and pepper, to taste; 2 tbsp fresh parsley, chopped; Optional: hot sauce or crushed red pepper flakes

Posted on February 7, 2026

Grace Allen

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The first time I tried garlic shrimp mofongo, I was sitting at a tiny, bustling spot in Old San Juan with the salty ocean breeze brushing my face. The dish came out steaming, with that intoxicating aroma of garlic and fried plantains filling the air. Honestly, I wasn’t prepared for how bold and comforting it would be—like the ocean and the island wrapped up in one plate.

I’ve made this flavorful garlic shrimp mofongo recipe more times than I can count since then, tweaking it just enough to get that perfect balance of crispy, garlicky shrimp and smooth, hearty mofongo. It’s one of those dinners that feels special but comes together pretty easily on a weeknight, which is a winning combo in my book.

Why You’ll Love This Recipe

Okay, real talk—this garlic shrimp mofongo recipe has officially spoiled all other seafood dinners for me. Here’s why you’ll be hooked, too:

Authentic Boricua flavor in your kitchen: I’ve spent years perfecting this so you get that genuine Puerto Rican vibe without needing to hop on a plane.
Quick and fuss-free: From peeling shrimp to plating, you’re looking at about 30 minutes. I’ve made this after a long day when I barely had the energy to cook—and it still turned out amazing.
Garlic that sings: The shrimp are tossed in a garlicky butter sauce that’s bold but balanced. Beware—your kitchen will smell irresistible.
Hearty mofongo base: Made with fried green plantains mashed with garlic and pork cracklings (or bacon if you’re feeling lazy), it’s comfort food with a punch.
Meal that impresses: I’ve served this to guests who swear it tastes like it came from a restaurant. (Spoiler: it did, but from my kitchen!)

If you want a dinner that’s both comforting and exciting, with layers of flavor that keep you coming back for more, this garlic shrimp mofongo is your new best friend.

What Ingredients You’ll Need

Here’s what’s awesome about this ingredient list: most of it you probably already have tucked in your pantry or fridge. I’ve also added a few notes to help you pick the best versions or substitutions.

Green plantains (4 large) — These are the heart of mofongo. Make sure they’re green or just barely turning yellow. Too ripe, and the texture changes. If you can’t find fresh, frozen works too (just thaw first).
Garlic cloves (6-8, peeled) — I use fresh, peeled garlic for that punchy, authentic flavor. Roasted garlic is great but changes the vibe entirely.
Pork cracklings (chicharrón) (½ cup, chopped) — The traditional choice for mofongo’s signature crunch and saltiness. No chicharrón? Crumbled cooked bacon or even fried pork rinds work in a pinch.
Large shrimp (1 lb / 450g, peeled and deveined) — Fresh or frozen, but fresh is best. I like jumbo shrimp for a meaty bite.
Butter (4 tbsp / 60g) — Unsalted, so you control the salt level. This is for the garlicky shrimp sauce and mashing the mofongo.
Olive oil (2 tbsp) — For frying the plantains and sautéing shrimp.
Chicken broth (⅓ cup / 80ml) — Adds moisture and flavor when mashing the plantains. Homemade is ideal, but store-bought works fine.
Salt and pepper — To taste. I lean heavy on salt for the mofongo but keep the shrimp balanced.
Fresh parsley (2 tbsp, chopped) — For garnish and brightness.
Optional: hot sauce or crushed red pepper flakes — If you like a little heat, I’m right there with you.

Pro tip: I always keep green plantains in my freezer, peeled and cut into chunks. That way, I can whip up mofongo anytime without running to the store.

Equipment Needed

You don’t need a fancy setup to make this garlic shrimp mofongo. Here’s what I use (and you probably have most of it already):

Heavy skillet or cast iron pan — For frying the plantains and sautéing shrimp. Cast iron is my fave because it gets that nice even heat, but any skillet works.
Mortar and pestle (pilón) — Traditional for mashing mofongo. If you don’t have one, a sturdy wooden spoon and a large bowl will do just fine.
Mixing bowls — For prepping your ingredients and tossing shrimp in the garlic butter sauce.
Knife and cutting board — For chopping garlic, parsley, and prepping plantains.
Slotted spoon or spider — Perfect for frying plantains and draining excess oil.
Tongs or spatula — To flip shrimp and plantains.

Heads up: If you don’t have a mortar and pestle, just be ready to mash the plantains with a sturdy spoon. It won’t be as authentic, but tastes just as good.

How to Make It: Step-by-Step

Alright, let’s get cooking! I’m breaking down every step so you know exactly what to expect.

Prep your plantains (10 minutes)
Peel the green plantains by cutting off the ends, slicing through the skin lengthwise, and peeling it off (it can be stubborn, but patience!). Cut them into 1-inch chunks. Heat 2 tbsp olive oil in your skillet over medium-high heat.
Fry the plantains (8-10 minutes)
Add plantain chunks to the hot oil in batches. Fry until golden and tender, about 4-5 minutes per side. Use a slotted spoon to transfer to a paper towel-lined plate to drain.
Mash the mofongo base (5 minutes)
In your pilón or a large bowl, combine the fried plantains, chopped pork cracklings, 3 cloves minced garlic, 2 tbsp butter, and about ⅓ cup chicken broth. Mash it all together until you get a chunky, sticky consistency. Add more broth if needed.
Prepare the garlic shrimp (7-8 minutes)
In the same skillet, melt 2 tbsp butter with 3 garlic cloves minced over medium heat. Add the shrimp, season with salt and pepper, and sauté until pink and opaque—about 2-3 minutes per side. If you like heat, toss in crushed red pepper flakes here.
Plate and garnish (2 minutes)
Shape the mofongo into individual mounds or balls on your plates. Top generously with garlic shrimp. Sprinkle with fresh parsley and a drizzle of any leftover garlic butter from the pan.

Pro tip: Don’t rush the frying of plantains—they need to be golden, not burnt. And blending the garlic into the mofongo while mashing is what gives it that signature punch.

My Best Tips & Techniques

Okay, here’s where I share what I’ve learned from making this garlic shrimp mofongo way too many times:

Don’t skip peeling the plantains carefully. I’ve tried shortcuts, and the skin makes the whole thing bitter. Take your time; it’s worth it.
Use fresh garlic, not powder. The fresh stuff gives you that sharp, fragrant hit that makes this dish sing.
Keep an eye on your shrimp. They cook super fast and can get rubbery if overdone. Pink and firm is your target.
Mash but don’t puree the mofongo. You want some texture—smooth but chunky.
Let the butter in the shrimp pan bubble gently. This releases the garlic flavor without burning it, which can taste bitter.
Rest the mofongo a couple of minutes before serving. This helps it set and makes it easier to shape.
Use a mortar and pestle if you can. It’s traditional and gives you that rustic texture, but no worries if you don’t.

Ways to Mix It Up

Once you’ve nailed the classic garlic shrimp mofongo, here are some fun twists I’ve tried (and loved):

Spicy Mango Mofongo: Add diced fresh mango to the mofongo before mashing for a sweet contrast. It’s surprisingly addictive.
Chorizo and Shrimp: Toss in some cooked Puerto Rican chorizo with the shrimp for an extra smoky, spicy kick.
Vegetarian Version: Skip the shrimp and add sautéed mushrooms or roasted peppers. Use vegetable broth instead of chicken.
Garlic Lobster Mofongo: If you’re feeling fancy, swap shrimp for lobster tails. The garlic butter sauce is just as dreamy here.
Cheesy Mofongo: Stir in a handful of shredded mozzarella or queso blanco while mashing for gooey goodness.
Cilantro Lime Twist: Add fresh chopped cilantro and a squeeze of lime over the shrimp just before serving for a bright, fresh note.

Serving Ideas & Storage

This garlic shrimp mofongo is a real crowd-pleaser, and it’s just as good fresh as it is reheated.

Serving: I like to serve it with a simple side salad or steamed veggies to balance the richness. A cold beer or a crisp white wine pairs beautifully.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. The mofongo will firm up, but it reheats well.
Reheating: Microwave slices for 45 seconds or warm gently in a skillet with a splash of broth to bring back moisture.
Freezing: I’ve frozen mofongo before (without shrimp), wrapped tightly. Thaw overnight in the fridge and reheat gently. Shrimp is best fresh.

Quick tip: If your mofongo dries out a bit when reheating, stir in a little extra butter or broth to revive it.

Nutritional Info & Health Benefits

Per Serving (approx.)	Amount
Calories	420
Protein	30g
Carbohydrates	40g
Fat	18g
Fiber	5g

I’m no nutritionist, but here’s why this dish feels like a solid choice: the shrimp packs a hefty protein punch, which keeps you full way longer than your average dinner. Green plantains add fiber and resistant starch, which is great for digestion and blood sugar balance. Plus, garlic offers immune-boosting properties, and the healthy fats from olive oil and butter (in moderation) keep everything balanced.

Heads up: This recipe does contain pork and dairy (from butter), so keep that in mind if you’re cooking for guests with dietary restrictions. The good news? You can tweak it easily to fit your needs.

Final Thoughts

So that’s my flavorful garlic shrimp mofongo recipe—easy enough for a weeknight but packed with so much authentic Puerto Rican soul that it feels like a special occasion every time. I know I’ve gone on about it, but when you find a recipe this good, you just want to share it with everyone.

This dish has become my go-to when I want to impress without stress or when I crave something deeply comforting but fresh. Please, make it your own! Add extra garlic if you like, swap pork cracklings for bacon, or toss in your favorite herbs. It’s a recipe that welcomes creativity.

If you try this, drop a comment below—I love hearing your stories and tweaks. And if you post it on Instagram, tag me @[yourhandle] so I can see your beautiful plates. Happy cooking, and may your kitchen smell amazing (mine still does)!

FAQs

Q: Can I use frozen shrimp for this mofongo recipe?

A: Absolutely! I often use frozen shrimp when fresh isn’t an option. Just thaw them completely and pat dry before cooking so they sauté nicely and don’t release too much water. You’ll still get that same garlicky goodness.

Q: What can I substitute if I don’t have pork cracklings?

A: No worries—you can use crumbled cooked bacon or even fried pork rinds for the salty crunch. If you’re avoiding pork, toasted nuts like cashews or almonds add a nice texture, though it’s not traditional.

Q: How do I know when the mofongo is done mashing?

A: You want a chunky but cohesive mash. It should hold its shape when formed into a ball or mound but still have some texture. If it’s too dry, add a splash more chicken broth or butter.

Q: Can I make mofongo ahead and reheat it later?

A: Yes! Mofongo reheats well in the microwave or on the stove with a little broth or butter to keep it moist. I recommend cooking the shrimp fresh, though, since they can get rubbery if reheated.

Q: Is this recipe spicy? Can I adjust the heat?

A: The base recipe is mild, but I love adding crushed red pepper flakes or a few dashes of hot sauce to the shrimp for a kick. You can totally skip the heat or ramp it up depending on your mood.

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